Here is a quick, easy and spicy recipe to punch up a cocktail party or a celebration dinner appetizer. It was feataured in Chile Pepper Magazine in October, 2000. Quite yummy and you can make it as spicy or mild as you wish.
Serves: 4

Heat oil in a wok or skillet just to the smoking point. Gently place shrimp into the pan without crowdiing. Brown, turn over; add garlic and cook 20 seconds. Then add hot pepper sauce. Remove immediately and serve hot.